Wu Di made a few roast goose, and finally cleared the customs on Tuesday night, Wu Di did not rest all weekend, just kept making roast goose.

The reward for clearing the game is beef jerky, and the next dish is white cut chicken.

Wu Di didn't expect it to be a chicken again, but the practice of cutting white chicken is different from the previous chicken practice.

The white-cut chicken is also called the white-cut chicken, the shape is beautiful, the skin is yellow and the meat is white, the fat is tender and delicious, and it is very delicious.

White-cut chicken is a cold dish, because the chicken is boiled without seasoning, and it is chopped with eating when eating, so it is named white-cut chicken.

Three yellow chicken, green onions, ginger and garlic, and other seasonings, no other side dishes.

When the processed chicken is soaked in hot water for half a year, use fire to ensure that the water in the pot does not boil, and use the heat of the water to soak and soak the chicken, so that the chicken will be more tender.

Finely chop the green onion, ginger and garlic, put it in a bowl, add the seasoning, and mix well with the fresh soup soaked in the chicken.

Take out the boiled chicken and chop it into pieces, and pour the mixed juice over the chicken.

If you don't eat the boiled chicken for a while, rub the chicken with sesame oil to prevent the chicken skin from drying out.

This method is very simple, although the name of the white cut chicken is very big, I didn't expect the production method to be so easy.

Wu Di saw that there was still time to sit down once, and when it was done, it was cut, and the two of them tasted two pieces, which was not bad, although the method was simple, but the white-cut chicken made was still very delicious.

On Wednesday night, Wu Di's live broadcast was vinegar fish.

"I like to eat fish, but why does the fish I make smell fishy?"

"Then you put more ginger, ginger is fishy"

"How do you know upstairs?"

"It can't be a chef, is it you, master?"

"It must be the chef of the Invincible Hotel, otherwise how would he know?"

"Do you remember? Isn't the wind of hope the one who gave the anchor a tip at the beginning? He seems to have chosen an apprentice."

"Yes, I also remembered, it's him, I really envy him, he can become the anchor's apprentice, and now he is a chef"

"I also want to learn to be a chef, but unfortunately I'm getting older"

"Isn't their school also looking for culinary students, but unfortunately I don't dare to sign up."

"Why don't you dare to go?"

"Maybe I don't think I have that point."

"If you don't have a score, you have to work harder than others, my neighbors have all signed up, and he is not as good as me, but everyone has been selected"

Wu Di saw that everyone was discussing the culinary major, and then he remembered that the second wave of students of the culinary major had been recruited and had already started classes, and he didn't know how the new teacher was teaching.

However, Wu Di is more concerned about Qi Xuanfeng, shouldn't he be busy cooking in the restaurant, how can he have time to watch the live broadcast, he must be lazy, and he feels that no one can take care of him.

After Wu Di went offline, he called Qi Xuanfeng to see what he was doing.

After half of the fight, he didn't answer, and as soon as Wu Di was about to fight for the second time, Qi Xuanfeng called back.

Seeing that Qi Xuanfeng's background was in the back kitchen, everyone else was busy, "Enemy, is there something wrong with you calling me for a video?" ”

"Did you watch my live stream just now?"

"yes, I returned a word, did you see that?"

Qi Xuanfeng hadn't realized what Wu Di was looking for him, and he was still complacent about his words.

"Aren't you supposed to be busy, how do you have time to watch the live broadcast"

"I didn't delay my work, I watched while cooking, I don't believe you ask everyone"

"You're still good at it, can you use it with two minds, is the food you make still at the same level as before?"

"Enemy, I'm going to be able to assure you that the food I cook is even better than the previous ones."

"Okay, okay, don't give me nonsense, okay, you go get busy, I'm fine"

"Oh"

Qi Xuanfeng hung up the video, and before he could figure out what Wu Di was looking for him, he shook his head and went to get busy.

Wu Di hung up the video and sighed, he really can't think about Qi Xuanfeng with Chang Rao's thinking, he doesn't care about him for the sake of being so diligent, as long as he doesn't delay his work.

Wu Di's white-cut chicken cleared on Friday night, and the reward was bread.

Wu Di was just about to read the next recipe when he was notified by the system to upgrade.

That's right, she's actually upgraded, and now she's a level 5 chef.

"Mantou, what's the upgrade reward?"

The upgrade rewards are much more than the playthrough rewards.

"Rewarding the master with an almighty tongue"

"What do you mean?"

"It's the case that the owner doesn't know the recipe and is able to taste all the ingredients and seasonings through his tongue"

"Oh, that's good, that's fine."

Wu Di escalated like this.

Level 5 Chef to Level 6 Chef requires 40 recipes to be cleared.

The first dish is crispy roast pork, a traditional dish with a full flavor and flavor, delicious and nutritious.

The main materials are pork belly and rose dew, and Wu Di didn't have rose dew, so he let the system treat it as a reward for customs clearance.

Wash the belly first, and smear the part except the skin with an appropriate amount of rose dew, five-spice powder and salt.

Turn the pork belly upside down, skin up and spread a thick layer of salt.

Turn the oven to 240 degrees, put the prepared pork in the oven, and grill it on top and bottom heat until you see the thick layer of salt on the pork skin start to tilt up.

Take out the pork and get the salt down, then use a fork to prick the pork skin with a fork, the denser the fork, the crispier the roasted skin will be.

After the fork is done, put it in the oven again and bake it on the heat until the pork skin turns golden brown and take it out, cut it into pieces while it is hot, and the crispy roast meat is ready.

This crispy roast pork is very delicious, Wu Di likes the outer layer of crispy skin the most, and the elderly with bad teeth may have a hard time eating it.

On Saturday, Wu Di made a crispy roast pork and cleared the customs.

The next dish is braised pigeon, which is a dish made with pigeons.

This dish is characterized by crispy skin, smooth meat, tender bones, and juicy. The nutritional value of pigeons is much greater than that of chickens, and one pigeon is better than nine chickens".

Wu Di looked at the recipe, and this dish was also a time-consuming and laborious dish.

Prepare the brine first, Wu Di according to the recipe, first boil the brine, there are many kinds of raw materials for brine, the amount of each needs to be mastered by Wu Di, can not highlight the taste of a raw material, if it is highlighted, it is more put.

Wu Diguang boiled the brine for a morning, the brine is the most important link, and the brine must be done well.

Put the processed pigeon in hot water and cook.

Add ginger slices and dried chili peppers to the brine, then put in the cooked pigeon, cook for a quarter of an hour, turn off the heat and soak for 40 minutes.

Remove the marinated pigeon from the water to dry.

Mix the crispy water, brush the dried pigeon with a brush, and then put it in a ventilated place to dry.

Dry pigeons with crispy water, continue to dry, repeat 3 or 4 times.

Heat the oil in a pan and pour the oil over the pigeon with a spoon until the pigeon is golden brown.

The process of drying the pigeon is the most time-consuming, and the drying process is best in more than 3 hours.

Wu Di did two before he finally ate the braised pigeon.

But hard work is rewarded, Wu Di ate a whole pigeon, some thin bones, Wu Di even ate the bones.

Qin also ate a whole meal, and it was even delicious, Wu Di was very pleased, her efforts were not in vain.